Legume Free Paleo Spicy JalapeƱo Margarita
This cocktail is bright, bold, and built entirely from real, whole ingredients ā no mixes, no artificial sweeteners, and nothing that could sneak in a legume-based additive. The heat comes from fresh jalapeƱo steeped into a quick honey syrup, which gives the drink a slow, warming kick that you can dial up or down just by leaving in or removing the seeds. Blanco tequila, fresh-squeezed lime, and a splash of orange juice round everything out into something that tastes genuinely vibrant and alive. Shaking it hard over ice gets the whole thing perfectly chilled and slightly frothy, so the texture is just as satisfying as the flavor. A flaky sea salt rim adds that classic contrast without any of the store-bought margarita mix drama. It comes together in minutes and feels like something you'd order at a really good restaurant ā except you made it yourself, and you know exactly what's in it.
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Learn more āIngredients
2 servings
For the honey syrup
- 3 tbsp honey
- 3 tbsp water
- 1 jalapeƱo, thinly sliced (seeds removed for less heat, kept for more)
For the cocktail
- 4 oz blanco tequila (100% agave)
- 3 oz fresh lime juice (from about 3 limes)
- 1 oz fresh orange juice
- 1 cup ice cubes, plus more for serving
For serving
- flaky sea salt, for rimming (optional)
- jalapeƱo slices, for garnish (optional)
- lime wedges, for garnish (optional)
Instructions
- 1
Combine the honey, water, and jalapeƱo slices in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2ā3 minutes. Remove from heat and let the jalapeƱo steep for 5 minutes, then strain out the slices through a fine-mesh strainer. Let the syrup cool to room temperature before using.
- 2
If rimming the glasses, spread a thin layer of flaky sea salt on a small flat plate. Run a lime wedge around the rim of each rocks glass, then press the rim into the salt to coat. Fill each glass with ice.
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